Santa Ynez, California
Lauren Conrad married William Tell at Sunstone Winery in Santa Ynez, California on September 13, 2014. The 4pm wedding was attended by 230 guests and took place in a tent filled with olive trees and chandeliers.
The whimsical wedding was planned by Cassandra Herschenfeld of Cassandra Bette Events, who was also a bridesmaid.
The 10 maids wore blush colored gowns from Conrad’s Paper Crown line. Their bouquets consisted of dahlias, garden roses and peonies by Gilly Flower and Events.
The bride wore a custom wedding dress by Badgley Mischka. Made of Chantilly and Alencon lace, the gown had a 10 foot train. Her long loose waves were styled by Kristin Ess and completed with the Arielle hair comb by Jennifer Behr.
Conrad walked down a burlap aisle strewn with Eucalyptus leaves. A violinist and guitarist played The Beatles, “In My Life” as she made her entrance.
During the vows, the couple exchanged rose gold bands by XIV Karats and recited self penned vows. The ceremony was officiated by Tell’s friend, Casey Scharetg.
After being pronounced husband and wife, they walked up the aisle to The Beatles, “Two of Us.”
At the reception, guests were seated at wooden farm house tables adorned with mismatched vintage china. An apple theme was used throughout, a nod to Swiss legend William Tell who was able to shoot an arrow through an apple on a boy’s head with perfect accuracy. Apples were placed at each place setting and there were apple candies, playing cards, stationary and snacks.
The dinner menu included black striped bass, Tuscan roasted chicken and beef tenderloin.
Conrad changed into a strapless Monique Lhuillier gown and danced to Motown classics performed by Ground Control.
The couple shared their first dance to “You’re My Best Friend,” by Once. The song was the same tune Tell played when he proposed to Conrad at their Laguna Beach home.
Signature drinks included a Ketel one spiked Lemonade and Apple of My Eye, a brandy and hard cider concoction. Mid-reception, the groom got up on stage and surprised his bride by performing Frankie Valli’s “Can’t Take My Eyes Off You.”
The wedding cake was a two-tiered chocolate cake with ganache and vanilla buttercream by A Sweet Savory. The bride also worked with her friend to bake 50 apple pies which were served at the wedding.
Later in the evening mini-grilled cheese sandwiches and bite size chicken and waffles were served.
The couple honeymooned in Italy and Greece.